Meanwhile, Joshua Homacki, executive chef of the Freight House in Doylestown, is planning for a special meal at the restaurant next month.

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(Joshua Homacki of the Freight House restaurant. Credit: Hadas Kuznits)

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“February, we’re going to have a dinner with Glenlivet — it’s a scotch — and we’re going to do a game dinner using pheasants, duck, and if I can get a hold of some nice, local squab we like to do that. Guinea hens, probably about 15 people,” Homacki says.

As he prepares to switch to his late winter menu, I asked him what his go-to winter storm grocery foods are.

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And with Federal Donuts in South Philadelphia experiencing so much success over their chicken and donuts, Felicia D’Ambrosio (below) says they’ve decided to expand weekend chicken service into dinner.

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(Felicia D'Ambrosio of Federal Donuts. Credit: Hadas Kuznits)

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“We’ll start serving 11:45 (am) every Saturday and Sunday, like we do every day,” D’Ambrosio says, “and we will have chicken clear through dinner, through 8 o’clock, when we close the door.”

Listen to Hadas Kuznits’ full interview with Felicia D’Ambrosio in this “What’s Cooking” podcast…

Hadas Kuznits has been as a news writer/reporter for KYW Newsradio since September 2002, and has traveled the city — and the world — while covering stories for Newsradio.
She is also the host of KYW's series "What's Cooking on 1060!" -- covering...